Twice Baked Potatoes Recipe

Introduction

These twice baked potatoes deliver a comforting, steakhouse-style side with a crisp edge and a creamy, cheesy filling. They come together with simple ingredients and can be made ahead for ease during busy weeknights or holidays.

Ingredients

• 2 lbs Russet potatoes scrubbed and dried (about 4 potatoes)
• 2 tbsp vegetable oil or canola oil
• Kosher salt and freshly ground black pepper to taste
• 4 oz sharp cheddar, shredded, divided
• 4 tbsp unsalted butter, room temperature, divided (1/2 stick)
• 2–4 scallions, thinly sliced, divided
• 4 strips bacon, cut into 1/4-inch lardons, cooked until crisp and divided
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup buttermilk
• Minced fresh herbs for garnish (parsley, thyme, cilantro, chives)

Instructions

1. Step 1: Preheat the oven to 400°F and place a wire rack over a foil-lined baking sheet. Rub each potato with oil, season with salt and pepper, and arrange on the rack.
2. Step 2: Bake the potatoes until fork-tender, about 45 minutes to 1 hour. Remove from the oven and let cool on the rack for 10 minutes.
3. Step 3: When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin shell of potato attached to each skin. Transfer the shells back to the baking sheet and bake for 10 minutes to crisp the edges.
4. Step 4: In a medium bowl, mash half of the cheddar, half of the butter, scallions, and bacon with all of the sour cream, buttermilk, and the potato flesh until smooth. Season with salt and pepper.
5. Step 5: Remove the shells from the oven and switch the oven to broil. Fill each shell with the mashed potato mixture, mounding in the center, then top with the remaining cheese, scallions, bacon, and butter.
6. Step 6: Broil until the cheese is melted and the tops are spotty brown and a bit crispy, about 5–10 minutes. Keep a close eye to prevent burning.
7. Step 7: Let the potatoes rest for 10 minutes, then serve sprinkled with the minced herbs if desired.

Tips & Variations

• Roast different potato varieties, such as Yukon Gold, for a creamier texture.
• If you like extra decadence, swap butter for softened cream cheese in the mash.
• Try using Gruyère or a Mexican cheese blend for a different flavor profile.
• Top the filled shells with a final brief broil for a glossy, bubbly crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or in a microwave until warmed through. Freeze unbaked shells for up to 1 month, then bake from frozen, adding a few minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead?

Yes. Bake the empty potato shells once, cool, and refrigerate. Fill and broil just before serving to reheat and melt the cheese.

What substitutes work well?

Softened cream cheese can replace buttermilk for extra richness, and shredded Gruyère or a blend can change the color and flavor for a different twist.

Twice Baked Potatoes Recipe

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4.8 from 51 reviews

Crispy-skinned russet potatoes stuffed with a creamy cheddar, sour cream and bacon mash, then baked and broiled until bubbly and golden. A classic steakhouse-style side that can be made ahead or frozen for holidays.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 2 lbs Russet potatoes, scrubbed and dried (about 4 potatoes)
• 2 tbsp vegetable oil or canola oil
• Kosher salt and freshly ground black pepper to taste
• 4 oz sharp cheddar, shredded, divided
• 4 tbsp unsalted butter, room temperature, divided (1/2 stick)
• 2–4 scallions, thinly sliced, divided
• 4 strips bacon, cut into 1/4-inch lardons, cooked until crisp, divided
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup buttermilk
• Minced fresh herbs (parsley, thyme, cilantro, chives) for garnish

Instructions

1. Prep and bake the potatoes: Preheat the oven to 400°F and place a wire rack over a foil-lined baking sheet. Rub each potato with oil and season with salt and pepper. Arrange potatoes on the rack and bake until fork-tender and the internal temperature reaches about 209°F (roughly 45 minutes to 1 hour).
2. Cool and scoop: Remove from oven and let the potatoes cool on the rack for 10 minutes. Cut the potatoes in half lengthwise, leaving a thin shell of flesh. Scoop the potato flesh into a medium-large bowl, leaving the shells intact on the sheet.
3. Par-bake the shells: Return the potato shells to the baking sheet and bake at 400°F for 10 minutes to crisp their edges.
4. Make the filling: Mash together half of the cheddar, butter, scallions, and bacon with all the sour cream, buttermilk, and the baked potato flesh until smooth. Season with salt and pepper.
5. Fill and top: Fill the potato shells with the mashed mixture, mounded in the center. Top with the remaining cheese, scallions, bacon, and butter.
6. Broil to finish: Broil until the cheese is melted and the tops are spotty brown and slightly crispy, about 5–10 minutes. Watch closely.
7. Serve: Let cool for 10 minutes, then garnish with minced fresh herbs and serve.

Notes

• Tip: You can use large Yukon Gold potatoes as an alternative to Russet for a different texture and flavor.
• Variation: Softened cream cheese can be used in place of buttermilk for a richer filling.
• Cheese alternatives: Gruyere or a Mexican blend also work well on top for a bubbly crust.

Keywords: twice baked potatoes, cheesy potatoes, bacon potatoes, potato skins, comfort food, side dish